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2 Boiling potatoes; (about 1
-pound)
1/4 c Minced cooked ham
2 tb Vegetable oil
1/4 c Minced onion
1/3 c Minced green bell pepper
1 tb Drained minced bottled
-pimiento
2 lg Eggs
In a saucepan of boiling salted water cook the potatoes, peeled, for 10
minutes, drain them, and let them cool until they can be handled. Grate the
potatoes coarse into a bowl. While the potatoes are cooking, in a large
skillet saute the ham in 1 tablespoon of the oil over the moderately high
heat, stirring, until it is browned lightly and transfer it with a slotted
spoon to paper towels to drain. To the skillet add the onion, the bell
pepper, the pimiento, and salt and pepper to taste, cook the mixture over
moderate heat, stirring, until the vegetables are softened, and add it to
the potatoes with the ham. Season the mixture with salt and pepper and
combine it well. To the skillet add the remaining 1 tablespoon oil and heat
it over moderately high heat until it is hot but not smoking. Form the
potato mixture into 2 cakes, fry the cakes in the oil for 4 minutes on each
side, and make an indentation in each cake. Break 1 of the eggs into each
indentation, season the eggs with salt and pepper, and cook them co vered,
for 6 minutes, or until they are cooked through and the potato cakes are
crisp and golden.
Serves 2.
Yields
1 servings
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